AGU Ramen

The noodle movement continues to take hold in Houston with AGU Ramen putting down roots in the city. In 2013, the concept launched in Hawaii, where it operated five locations, before expanding to H-Town in 2016. Back in Texas, AGU Ramen operates three outposts—in the Energy Corridor, Memorial and Washington Avenue—where it serves up piping-hot bowls of its flavorful ramen.

Hisashi, Executive Chef and Owner, named his premier ramen bistros, “AGU” which means "fellowship" or "best friends" in Miyako, his native Okinawa dialect. Each day, more than 1,560 pounds of pork bones are slowly boiled at an extremely high heat for more than 24 hours in order to create the restaurant’s signature tonkotsu broth. The resulting enticing rich flavor speaks of the love that goes into every bowl. Tonkotsu Ramen is considered by many to be the “king of ramen”.